There is nothing like a big slab of juicy, tasty, meaty… tomato? That’s right, beefsteak tomato plants grow hefty fruits with pink, red, or orange flesh that taste great fresh, and fit perfectly on burgers or sandwiches.
While growing beefsteak tomatoes is similar to growing other types, there are a few things you need to know to be successful in cultivating the big, often ribbed version of America’s favorite vegetable.
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The plants can produce fruits weighing several pounds, and they are primarily indeterminate in their growth habit. Among other things, they are late-maturing, large, and demand plenty of water.
This article will cover all that and more!
Here’s what we’ll talk about:
Cultivation and History
Tomatoes originated in the South American Andes and were brought to the rest of the world by the Spanish.
The beefsteak type – the bulky size of which exists thanks to mutation causing the normally small fruits to balloon – was one of several types to quickly gain favor among eager eaters. Often sporting pumpkin-like ribs, they are easily recognized.
Rich in vitamins A and C, and packing classic mouth-watering tangy or sweet flavors, depending on the variety, it’s no wonder they became garden and table favorites!
Beefsteak types make up only one percent of total commercial production. Their generous weight – with some managing to reach four pounds per fruit! – makes them difficult to pack and ship. But they are perfect for home growers!
“Beefsteak tomato” is regarded by growers as its own type, and many hybrid and heirloom cultivars are available, giving you a range of color,
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